024084   Ugwuona F U;Awogbenja M D;Ogara J I (Home Science & Management Dep, Faculty of Agriculture, Nasarawa State University, Keffi, Nigeria, Email: ugwuonafu@yahoo.com) : Quality evaluation of Soy-acha mixes for feeding. Indian J scient Res 2012, 3(1), 43-50.

This work evaluated the chemical and sensory properties of Soy-acha complementary blends for infant feeding. Blanched acha flour (94-96°C for 20min), blanched Soybean flours (94-96C for 20min, 30m in and 40min), and fermented soybean flours (12h, ISh and 24h in 1:3 v/v cold water) were analyzed for chemical composition. The 30min blanched and 18h fermented soy flours were each blended with the acha flour in the ratio of 0:10, 1:9, 2:8, 3:7 and 4:6 proportions. Soy acha blends were analyzed for chemical and sensory properties. Fermentation and blanching affected chemical composition of soybeans. Protein contexts increased significantly (P<60>0.05) from 36.01 to 47.67% for 30min blanching, and to 44.26% for 24h fermentation. Carbohydrate content decreased significantly (P<60>0.05). Soy flour (fermented or blanched) addition increased protein, crude fiber, fat and ash contents; and improved the energy value but decreased carbohydrate contents of the blends.

6 tables, 12 ref

024083   Sangwan S;Punia S;Poonam (College of Home Science, CCS Haryana Agricultural Univ, Hisar-125 004) : Gender discrimination in environmental stimulation for language development of children. J Dairying Fd Home Sci 2012, 31(2), 150-3.

Parents who around children in the early stages of language learning have a great deal of influence on how and what they learn. Language experiences should be given right from birth and involve children in activities that demand close interaction between the child and the parents/care takers. Looking at the importance of language development and the stimulating environment in early years, which forms the basis for later development of the child, the present research was conducted on male and female children of Hisar district of Haryana State. Two hundred forty randomly selected children of 4-5 years of age and their mothers constituted the sample. Reynell Developmental Language Scale (1985) was used to assess the language development of children and self developed inventory was used to examine the environmental stimulation in families. The results revealed that the male children were better than the female children in comprehension and expressive components of language but were inferior against the standards given by Reynell. The mothers had better quality of parental and social interaction with male children as compared to females. In addition, male children also had more exposure to mass media than their counterparts which enhance their expression component of language.

2 tables, 7 ref

024082   Salmani Z;Vijayalakshmi D;Sajjan J T (Food Science and Nutrition Dep, U.A.S., GKVK, Bangalore-560 065, Email: z.salmani@yahoo.com) : Screening of selected vegetable Soybean genotypes for nutrient and antinutrient factors. J Dairying Fd Home Sci 2012, 31(2), 142-5.

Ten vegetable soybean genotypes along with the control cultivar GC-00209-4-1-1 were evaluated for nutrient and antinutrient component. The nutrients such as protein, fat, crude fibre, ash, calcium, iron, phosphorus, vitamin C and dietary fiber and antinutrient such as phytates, tannins and trypsin inhibitors were estimated on dried sample. Moisture ranged from 68.90- 72.10 per cent, protein 12.32- 14.96 g, fat 4.24-6.16g, ash 1.49-1.74g, fiber 1.89-2.69 g, carbohydrate 5.88- 7.93g and energy from 119-139 Kcal respectively. Minerals such as calcium, iron and phosphorous and vitamin C were in the range of 54.24- 67.71 mg, 173.2- 231.5 mg, 2.68- 3.70 mg, 15.90-20. 85 mg. Total and insoluble dietary fiber was highest in AGS-436, whereas AGS-435 was recorded highest soluble dietary fiber. Antinutrients such as phytate, tannin and trypsin inhibitor were least in AGS-436, AGS-439 and AGS-434 respectively. Based on nutrient and antinutrient composition, genotypes AGS-434, AGS-435, AGS-436 and AGS-439 were superior to control cultivar.

4 tables, 14 ref

024081   Rodge J;Sarambekar H (College of Home Science, Marathwara Agricultural Univ, Parbhani-431 402) : Leadership and motivation for entrepreneurship development. J Dairying Fd Home Sci 2012, 31(2), 146-9.

In this study 200 women entrepreneurs of five different enterprises viz. masala making, food products, pickle, jam and jelly, embroidery and making handy craft from different localities of Nagpur city were selected for interview. On an average leadership behaviour of respondents was rated as low on a scale. Maximum respondents were always interested in learning new things. Leadership behaviour of the respondents was better in the 20 to 25 years aged women entrepreneurs coming from middle income group (Rs. 8939 to Rs 21167 per month). Mean score behaviour was found to be higher in post graduate women entrepreneurs and those earning maximum monthly average profit of more than Rs 3839.

4 tables, 2 ref

024080   Premala Priyadharsini V;Komathi T (Food Service Management and Dietetics Dep, Avinashilingam Institute of Homescience and Higher Education for Women, Coimbatore, Tamil Nadu) : Acceptability of selected recipes incorporated with ashwagandha (Withania somnifera). Pl Archs 2012, 12(1), 387-91.

Globalization is causing profound and complex changes in the very nature of our society, bringing new opportunities as well as risks (Kuboyama and Neuro Report, 2002). In addition, the effects of globalization are causing a growing concern for our health and at the same time intergenerational equity implied by sustainable development - "forces us to think about the right of future generations to have a healthy environment and a healthy life" (Hindauri et al., 2000). Rapid transformation in the lifestyle and dietary habits of Indians, has resulted in dramatic increase in the prevalence of non-communicable diseases. The last two decades have visualized a multifold, occurrence of diseases like diabetes, hypertension, obesity, dyslipidemia cancer and cardiovascular diseases (Kaur et al, 2003). Progress in medicine as in any way of thought, takes place when there is openness to new ways of seeing phenomenal changes associated with illness and health.

6 tables, 10 ref

024079   Gill J K;Jindal U (Family Resource Management Dep, College of Home Science, Punjab Agricultural Univ, Ludhiana-141 004) : Participation of female farm labour in agricultural activities: impact on home environment. J Dairying Fd Home Sci 2012, 31(2), 154-8.

Study was undertaken to know the impact of female farm labour's participation in agricultural and allied activities on home environment and the factors associated with their participation. A multistage, stratified random sampling technique was used to select a sample of 120 respondents from the Punjab. Mean scores were calculated to see the extent of the impact and factors associated with the participation of women. The F-ratio was worked out to see the significance of the differences in impact and various factors. The results revealed that majority of the respondents belonged to the age group of 35-45 years. Most of these women were illiterate and belonged to the nuclear family system with 0-6 members. In terms of family life, the positive impact of women's participation in agriculture and allied activites was low and negative impact was high especially on personal health. Feeling of responsibility, economic necessity and income supplementation were the major factors for their participation.

4 tables, 3 ref

024078   Changade S P;Waseem M;Wasnik P G;Narnaware G N;Chapke J S (Dairy Technology Dep, College of Dairy Technology, Warud-445 204) : Storage studies of Bottle Gourd and Pumpkin Kheer. J Dairying Fd Home Sci 2012, 31(2), 99-103.

The microbial qualities of kheer with or without preservatives in different packaging were studied. The observations recorded expressed that, refrigerated storage without preservative (Rl) and ambient storage with and without preservative (Al, A2) did not establish any significant difference between the shelf life amongst various treatments, for any type of packaging. It was concluded that vegetable kheer Tl in refrigerated storage with preservative in glass bottle packaging is most suitable as a nutritional supplement with longer shelf life (20 days) to replace common rice kheer (4 days). The market acceptance was decided by considering the 858 consumers. Results recorded revealed that use of bottle gourd or pumpkin in the form of cubes and shreds for preparation of kheer influence the consumer acceptance. Irrespective of sex and age 451 (53%) consumers had given their preference for treatment Tl, while 508 (59%) consumers had given their preference for treatment T3.

3 tables, 8 ref

024077   Bhat Z F;Pathak V;Ahmed S R;Bukhari S A A (Livestock Products Technology Div, SKUAST, Jammu, Email: zuhaibbhat@yahoo.co.in) : Standardization and shelf life study of Kashmiri Saffron Phirni. J Dairying Fd Home Sci 2012, 31(2), 91-4.

Study was aimed at optimizing the basic formulation and processing conditions for the preparation of Kashmiri saffron phirni, popular milk-semolina desert of Jammu and Kashmir. Three levels of semolina viz. 5%, 7.5% and 10% were evaluated for various physicochemical, sensory and microbiological properties. The product was packaged in low density polyethylene pouches (LDPE) and analyzed at a regular interval of 0, 4 and 7 days during refrigerated storage at 4±1°C. The level of sugar with respect to milk in the product was optimized as 10% w/w. All the proximate parameters of the product showed a non-significant (P<62>0.05) decreasing trend with increasing level of semolina. Overall acceptability was significantly (P<60>0.05) high for the product containing 7.5% semolina. The storage results indicated a significant (P<60>0.05) and gradual decrease in almost all the quality attributes, but were well within the limits of acceptability for the entire period of storage.

4 tables, 11 ref

024076   Awasthi I;Siraj P;Tripathi M;Tripathi V (Surgical, Gastroenterology Dep, King George Medical University (CSMMU), Lucknow, Uttar Pradesh, , Email: induja.awasthi@gmail.com) : Development of soy fortified high protein and high calorie supplementary biscuits. Indian J scient Res 2012, 3(1), 51-8.

A study was conducted to prepare protein enriched biscuits which could be used as a protein supplemented snack food. The study evaluated the effect of substituting soy-flour 20%,15% and 10% in biscuit production. Biscuits were enriched with soyT_o (control with no soy flour), T₁ (20 %), T₂ (15%) and T₃(10%). Sensory, nutrient estimation and Microbial qualities of evaluated. Organoleptic test of biscuits showed that with regard to flavour and taste, body and texture, colour and appearance overall acceptability, sensory characteristics of T₃ were found to be the best. The other treatments T_o,T₁ and T₂ were also found acceptable. In nutrient estimation of biscuits, moisture content was found maximum in treatment T₁ protein maximum in treatment T₁, fat content was highest in treatment T₁, ash content was highest in treatment T₁, carbohydrate was found maximum in treatment T₃, , calorie content was maximum in T₁, iron content was maximum in T₂, calcium content was maximum in treatment T₁,. Best treatment was T₁, among T_o,T₁, T₂ and T₃,. The soy flour added product- biscuit has good shelf life. The product is ready -to-eat so don't require much time for preparation. It is a compact source of energy and nutrients including protein, fat,Iron, calcium etc. It can be concluded that Sensory scores indicated high acceptability for treated biscuitsamples. Protein and fat contents of biscuits increased with increasing soy fortifications. Substitution with soy-flour did not advesely affect qualities.

6 illus, 6 tables, 12 ref

024075   Anand T;Kapoor R (Home Science Dep, Sri Sathya Sai Institute of Higher Learning, Anantapur-515 001) : Glucose lowering effects of pre-cooked instant preparations containing mushroom in non-insulin dependent diabetic and healthy subjects. J Dairying Fd Home Sci 2012, 31(2), 136-41.

Mushrooms have been used as food and medicine in many parts of the world since time immemorial: They are potent exemplary sources of natural medicines with anti-diabetic activity. The high protein, fiber and low fat/energy contents of edible mushrooms make them excellent food for diabetics. Many investigators have endeavored to study the hypoglycemic effect of either the fruiting body or the mycelia of various edible and medicinal fungi. The study has been undertaken to develop an instant powder mix for upma, utilizing mushroom and to evaluate its efficiency in non-insulin dependent diabetic and healthy subjects. The glycemic index values were found to reduce from 55.9 for low glycemic index basal upma to 45.8 for low glycemic index mushroom enriched basal upma. The trend was found to be almost similar in normal subjects.

3 illus, 4 tables, 15 ref

023009   Ritu S;Saket D;Dwivedi A P;Pandey C S;Banafar R N (Hort Dep, JNKCC, College of Agriculture, Indore, Email: saketdubey_horti@rediffmail.com) : Effect of recipe treatment and storage period on biochemical composition of custard apple (Annona squamosa L.) nectar. Prog Hort 2013, 45(1), 110-14.

Custard apple is climacteric fruit which is highly perishable in nature and mostly utilized for fresh market. The shorter shelf life makes it's marketability difficult and even farmers are unable to fetch the higher price of their valuable produce. Thus, the present investigation was designed to determine the effect of storage period on nectar of custard apple and to find out the best recipe beverages having a maximum shelf life. The experimental material consists of well ripened fruits of local cultivars of Madhya Pradesh with five recipe treatments and four replications under completely randomized design in factorial arrangement. The nectar prepared from different recipe treatments were analyzed periodically at 15 days interval up to 60 days for their biochemical changes. The acidity, TSS, total sugar, reducing sugar showed an increasing trend while non-reducing sugar and TSS: acid shows decreasing trend with increasing the storage period upto 60 days under ambient conditions. Among different recipes tried in this investigation, the nectar prepared with the treatment T4 (20% pulp, 0.3% acidity, 25% TSS) contains highest acidity, T.S.S., total and reducing sugar with moderate amount of Nonreducing sugar and TSS: acid ratio, thus found to be suitable for preparation of Custard apple nectar at commercial scale.

023008   Bains K;Gupta S (Food Science & Engineering Dep, Punjab Agricultural Univ, Ludhiana-141 004, Email: kiranbains68@hotmail.com) : Assessment of edible portion of common vegetables used in cooked preparations. Envir Ecol 2012, 30(1), 211-13.

Sixty families, 30 each from urban and rural areas of Ludhiana district were selected for the assessment of common vegetables used in cooked preparations. The percent edible portion of leafy vegetables, roots and tubers and other vegetables was 73.4, 83,9 and 78.1%, respectively as reported by urban families. The corresponding values for rural families were 77.2, 83.3 and 77.4%. Overall average edible portion of all the vegetables was 78.5 and 79.3% for urban and rural families. The assessed values of eilible portion of vegetable in the present study can be useful to the nutritionists and dietitians to compute actual vegetable intake of the individuals and families in dietary surveys and therefore to get reliable results of nutrient intake from the common vegetables used in cooked preparations.

3 illus, 4 tables,

021897   Viraj R;Pillai A (P.G. Home Science Dep, Sardar Patel Univ, Vallabh Vidyanagar-388 120, Email: virajshalin@gmail.com) : Phenolic content and antibacterial effect of guava (Allahabad safeda and Bhavnagar red). J Cell Tissue Res 2012, 12(2), 3255-60.

In present communication phenolic compounds and antibacterial activity of two different varieties of guava (Psidium gujava), Allahabad safeda and Bhavnagar red were evaluated. Total phenol and total flavonoid content were assessed from both the varieties using different solvent for extraction and antibacterial activity against selected gram positive and gram negative bacterial strains. The results reveal that phenolic and total flavanoid contents were higher in Bhavnagar red variety compared to Allahabad safeda. Bhavnagar red variety showed higher antibacterial activities agains E. coll and B. cerus and B. subtilis where as Allahabad safeda variety showed antibacterial activities against P. aeruginosa and S. aureus. Besides, good nutritional composition, guava fruit is equally important for its phenolic content as well as its anti bacterial properties which can be considered under category of functional food.

9 illus, 2 tables, 30 ref

021896   Srivastava G;Verma A;Neerubala (Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Organoleptic quality of kheer prepared from the blend of standard milk and soymilk. Allahabad Fmr 2013, 69(1), 64-9.

Soymilk, which can be extracted from soybean using modern technology, can be made to taste great while containing all the nutrients of soybean. It can be handled and used much in the same way as dairy milk. The present research work was conducted with the objective to study the feasibility of soymilk and standard milk (standardization at 4.5 percent fat and 8.5 percent S.N.F.) in various proportions as well as studying its nutritional properties. The experiment was replicated five times arid the data obtained during investigation was statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. Sensory evaluation of the kheer prepared from the blend of Standard milk and soymilk was carried out using the nine point hedonic scale. Soymilk was blended with standard milk in the ratio of milk and soymilk 1:1, 1:2, 1:3 and 1:4 and served as T₁, T₂, T₃ and T₄ respectively. A blend of standard milk and soymilk in the ratio of 1:1 (T₁) was found to be best in terms of flavour and taste and consistency. The other treatments also yielded acceptable results. The developed product can therefore be helpful from the therapeutic point of view for the people suffering from disease like cardiovascular, malnutrition syndromes, diabetes and obesity.

1 table, 9 ref

021895   Shalinee;Paul V (Foods and Nutritiona Dep, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Lifestyle pattern of university teachers. Allahabad Fmr 2013, 69(1), 41-5.

The study was designed with main objective of assessing the lifestyle pattern of university teachers. 100 respondents were selected above 40 years. Out of the total respondents 47 percent were not obese, 40 percent had grade I obesity, and 12 percent had Grade II obesity and only 1 percent suffered with Grade III obesity. Lifestyle pattern of the respondents showed that maximum 63 percent of the respondents did not suffer from any metabolic diseases, 53 percent slept for 6 to 7 hours daily. Majority of the respondents woke up early in the morning. 66 percent of the respondents preferred walking. Male respondents were found to have personal intoxication habits i.e. smoking and pan chewing on daily basis whereas it was found to be absent in females. It was found that females (16 percent) spent more time (more than six hours) in doing household activities as compared to males where none of them devoted so much time. Out of the total respondents, 38 percent of the respondents attended parties on monthly basis. It was also found that the percentage of non obese female respondents was high as compared to the male respondents who performed daily physical activity for atleast 1 hr daily i.e. 36 percent females and 22 percent males were non obese.

4 tables, 6 ref

021894   Iqbal A M;Nehvi F A;Dar S A;Ali G (Plant Breeding and Genetics Div, Sher-e-Kashmir Agricultural Sciences and Technology of Kashmir Univ, Shalimar-191 121, Email: asifquresh@gmail.com ) : Health benefits associated with consumption of dry beans (Phaseolus vulgaris L.). Trends Biosci 2012, 5(2), 97-100.

Dry common bean (Phaseolus vulgaris L.) is a legume widely consumed throughout the world and are considered as a good source of high protein content (23%), complex carbohydrates, dietary fiber and some vitamins and minerals. The consumption of dry common beans (Phaseolus vulgaris L.) has been associated with a decrease risk for a wide variety of chronic and degenerative diseases such as cancer, obesity, diabetes and cardiovascular diseases. In addition to these nutritional components, common beans are rich in a variety of several phytochemicals with potential health benefits such as polyphenolic compounds, fiber, lectins and trypsin inhibitors, among others. PELF (Protein energy undernutrition) and deficiencies of vitamin A and iron causes death of infants for more than 75% of the young children in some developing countries. Greater consumption of beans by children in developing countries would significantly reduce morbidity and mortality in this age group. Dry beans (Phaseolus vulgaris L.) are the perfect food to improve and/or promote glycemic control. They have a low glycemic index, varying from 27-42% relative to glucose and 40-59% that of white bread. Substituting beans for foods prepared from white flour (on an equal dry weight basis) will reduce the glycemic index of the diet by about two-thirds and glycemic load by about 80% and it plays a significant role in controlling the blood glucose concentrations. Individuals consuming dry beans at least 4 times per week were found to have a 22% lower risk of heart disease than individuals consuming dry beans less than once per week. In epidemiological studies where legumes are consumed as part of a healthier diet plan, consistent reduction of upto 30% in heart disease risk have been observed. Beans are a good source of soluble dietary fiber, containing approximately 4 g per cup of cooked beans. Soluble fiber has been shown to reduce both total and LDL cholesterol in epidemiological, clinical and animal studies. Beans contain high amounts of resistant starch as well as high amounts of soluble and insoluble fibers which leads to favorable fermentation and inhibits colon and mammary cancers.

1 table, 24 ref

021893   Hazarika S;Khan S (Home Science Dep, Handique Girl's College, Guwahati, Assam) : Women consumer's preference for different- made garments in Guwahati city, Assam. Res Highlight 2012, 22(3), 182-8.

Based on the findings of the present study, it could be concluded that majority of the women consumers preferred ready-made garments for their family members as compared to home-made and tailor-made garments in spite of facing certain problems like high cost, absence of desirable features in garments for children, improper fitting and poor colour fastness. It is expected that the finding of the study will give useful feedback to manufacturers of garments industries based on the preference of the consumers regarding style, quality, workmanship, colour combination, durability, desirable features like growth allowance, self help, comfort, safety etc. so that they consider these factors while constructing the different types of garments. It can be suggested that Government and non-government organizations can undertake some training programmes for women consumers in different localities of Guwahati for skill development in planning, selecting and purchasing different-made garments. Vocational short term training courses in respect to construction of garment especially for children can be organized for greater interest of the women community for developing skill in stitching garments which may help in their family economy.

4 tables, 5 ref

021892   Gopinath S;Girija Devi V (Home Science Dep, Sree Narayana College for Women, Kollam, Kerala) : Food consumption behaviour of adolescent girls. Res Highlight 2012, 22(3), 189-93.

Adolescence is one of the nutritional stress periods of life. Nutritional deficits and poor eating established during adolescence have long term health, growth and developmental consequences. Good nutrition during adolescence ensures sound insurance for health throughout the life. As adolescence offers a window of opportunity for the improvement of nutritional status, any improper nutritional practices should be corrected at this stage, as the adolescent girl's health and nourishment has an intergenerational effect.

5 tables, 5 ref

021891   Chandra N;Parvez R (Family Resource Management Dep, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Musculoskeletal disorders among male and female sewing machine operators in a garment manufacturing units. Allahabad Fmr 2013, 69(1), 50-5.

The present study was conducted in shirt and ladies suit garment manufacturing units located in Ghaziabad to find out Musculoskeletal disorders (MSDs) among male and female sewing operators. The total sample size was 110 which comprised of 55 men and 55 women. The age group of 30-35 years was selected for the study. Data on anthrqpometric measurements, age, height and weight of the workers were recorded; It was found from the study that 45.4 per cent male and 20.0 % women reported that they were suffering from shoulder pain, while 45.4 per cent women and 29.0% men were suffering from back pain and 21.8 % men and 18.1 % women faced problem due to neck pain. The pain in different body parts were the result of musculoskeletal disorders (MSDs). These MSDs includes Carpel tunnel syndrome, Rotator cuff tendonitis, De-Quervain's disease, Supraspinatus tendonitis, Bicapital tendinitis, Cervical Spindolytis, Lumbago (Low back pain), Sciatica, Faciatis, Bursitis and Sprain in ankles. It was found that repetitive motions, awkward postures maintaining for too long periods, forceful hand movements, unsuitable furniture and poorly designed work stations were the main causes of musculoskeletal disorders.

1 illus, 1 table, 10 ref

021890   Anshu;Singh M;Mathur A (Human Development Dep, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Behaviour skills of young children: a product of differential pre schooling. Allahabad Fmr 2013, 69(1), 70-7.

Early childhood or pre-school period spans from two to six years. The preschool is actually a supplement to the home. It is the best place for children to acquire desirable habits and attitudes. The pre-school programme is flexible and informal. It is a place where challenges are met in an atmosphere of nurturance and support. Attending pre-school is associated with behaviour skill benefits for young children. Pre-school period is a very crucial period in one's life. Preschool provides opportunities to develop learning skill and acquire new information and knowledge. Hence, the study may help parents understand the advantages of preschool education on one of the most essential component behaviour skill of their children. The objectives of this study were as follows;-1- To assess the behaviour skills of children of urban pre- schools and Anganwadis. 2- To compare the behaviour skills of children from different types of preschools. 3- To assess the gender differences in behaviour skills of children. The study was conducted on a representative sample of 200 preschool children aging between 3-6 years. Out of 200 preschools, 100 children (50 lower kindergarten - 25 boys and 25 girls, 50 upper kindergarten - 25 boys and 25 girls) were taken from the urban preschool and the remaining 100 children (50 lower kindergarten - 25 boys and 25 girls, 50 upper kindergarten- 25 boys and 25 girls) were from the rural anganwadi school, which were selected through stratified random sampling. The area of the study was village and city of Allahabad district. In order to measure the behaviour skills of children the AGS Early Screening Profiles was used. After collecting the data from the respondents it was statistically analyzed and tabulated by Mean, Standard deviation, t-test to obtain the results. Results drawn from the research are as follows- Boys and girls of the urban and rural backgrounds at lower and upper kindergarten levels did not show significant differences (p <62> 0.05) in their behaviour. No significant differences were observed between the girls and boys of the upper and lower kindergarten levels. Results of the study suggested that regardless of all other factors, children who spend time experiencing wholesome developmental environment of the pre-school reflect similar developmental patterns. Findings propose that background factors do not have such powerful impact upon children's attainments as much as the school environment in general and curriculum in specific. Preschool can play an important part in combating social exclusion by offering disadvantaged children in particular a better start to primary school.

4 tables, 4 ref

021889   Amarya S;Verma A (Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Energy profile, food habits and nutritional status of college going students (21 to 31 years). Allahabad Fmr 2013, 69(1), 33-40.

Malnutrition and nutrient deficiencies are associated to emerging chronic diseases and are serious public health as reported on last nutritional surveys. The aim of this study was to evaluate the food and nutrient intakes of 58 college students comprising 39 male and 19 female, aged 21to 31 years. Average daily intakes of energy were then calculated from the protein, lipid and carbohydrate content of the food as reported on food composition tables. For males, the averages were 26 years, 22.43 Kg/m² and 2681 ± 1138 Kcal, for age BMI and energy intakes respectively. For females, they were 25 years, 23.04 Kg/m² and 2266 ± 874 Kcal for age, BMI and energy intakes respectively. No case of underweight was observed. Education on food intakes of this group is therefore needed along with further large scale studies.

1 illus, 3 tables, 23 ref

020896   Verma R;Parvez R (Family Resource Management, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Comparison between two models of solar cooker by using different parameters time and temperature in roasting of groundnuts. Allahabad Fmr 2013, 68(2), 30-6.

Solar energy has the greatest potential of all the sources of renewable energy. The power intercepted from the sun is thousands times larger than the present consumption rate on the earth of all commercial energy sources (Sukhatme 1999), The present study "Comparison between two models of solar cooker by using different parameters time and temperature in roasting of groundnuts" was undertaken with the objective of to compare the identified models of solar cookers in three seasons (summer, winter and rainy) and two metals (Aluminum and Stainless steel) for different parameters time and temperature in roasting of groundnuts. The study was conducted at Department of Family Resource Management College of Home Science and Women's Development Allahabad Agricultural Institute-Deemed University Allahabad U.P. India during Jan 2006 to Jan 2009. Average sunshine hours 8.5 per day and sunny days about 250 days/yr. Similar statement was given by MNES (2003) that the daily average solar energy incident at many places ranges between five to seven kWH/m2 and there were as many as 250 to 300 clear sunny days each year. It was concluded from the average time and temperature of both solar cooker models (BSC and PSC) gave better performance during summer in comparison to other seasons and also Al cooking pots were best in roasting of groundnuts. Better performance of Box solar cooker than Parabolic solar cooker in preparation of roasting of groundnuts.

2 tables, 6 ref

020895   Sharma P;Usha Rani M;Uma Maheswari K;Supriya K (Food and Nutrition Dep, College of Home Science, Acharya N.G. Ranga Agricultural Univ, Rajendranagar, Hyderabad-500 030, Email: sharmapriya0304@gmail.com) : Food habits, preferences and meal pattern of the professional in information technology sector. J Res-ANGRAU 2012, 40(3), 94-6.

^ssc2 tables, 4 ref

020894   Shakti;Dubey R P (Foods and Nutrition Dep, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Assessment of nutrient intake of industrial workers. Allahabad Fmr 2013, 68(2), 43-8.

Workers' health status usually reflects the general health conditions of the population. At the same time, their working conditions influence the socio economic status, health status and living environment of their dependents. This is particularly true for developing countries where, for the majority of workers, survival depends on work undertaken in exploitative conditions, with low incomes and unhealthy working conditions. The aim of research is to study the "Assessment of Nutrient Intake of Industrial Workers". Hundred sample were selected randomly from different industries. Dietary survey was done by questionnaire-cum-interview method. Finding reveals that the most of the respondents were between the age of 35 to 45 year. The maximum respondents were educated up to above 10th standard and most of respondents were from Hindu religion. Anthropometric studies of industrial workers showed that the industrial workers were having normal weight, height and B.M.I. But the nutritional status of industrial workers was not good because of the lower consumption of energy, protein, iron, β-carotene, nicotinic acid and vitamin B₁₂. Nutritive value in industrial workers were lower than their recommended dietary allowances. Fit and calcium was high due to higher intake of fried foods and milk or milk products.

2 tables, 5 ref

020893   Joshi N;Sarada Devi M (Human Development and Family Studies Dep, College of Home Science, Acharya N.G. Ranga Agricultural Univ, Hyderabad-500 004, Email: joshi.joshineha.neha@gmail.com) : Determinants of goal directed behaviour of adolescents. J Res-ANGRAU 2012, 40(3), 108-9.

3 tables, 3 ref

020892   Dubey N;Ranu Prasad (Food and Nutrition Dep, Halina School of Home Science, SHIATS, Allahabad) : Development of value added pineapple jam. Bioved 2012, (NULL), 19-21.

Value added pineapple jam was made from the pineapple fruit and mixture of mint, ginger, cardamom, clove and tulsi extract. It is typically made by fresh pineapple fruits and using the resulting pineapple pulp to create a rich, sweet jam which has a good taste, consistency, flavour and colour. It is a good source of ascorbic acid and minerals. It can be used medicinally as an potential Anti-Inflammatory and digestive benefits, Antioxidant protection and immune support. Manganese and Thiamin (VitaminBl) for energy Production and Antioxidant defenses. The experimental work of value added pineapple jam was conducted in the laboratory foods and nutrition, Halina School of Home Science SHIATS, Allahabad. The studies were based on addition of the herbs improved the colour, texture, flavour of pineapple jam. From the experiment it is evident that sensory rating of the pineapple jam indicated that the addition of sugar and herbs generally improved the taste acceptability of jam. For a good quality jam, a sugar concentration of at least 50% with the addition of 1% Tulsi and 0.5% pectin with pH between 3.2 and 3.5 would produce a jam of acceptable colour, spreadility, gel set and good taste as well.

1 table, 4 ref

020891   Amarya S;Verma A;Neerubala (Ethelind School of Home Sciences, SHIATS, Allahabad-211 007) : Value addition with aloevera in candies prepared from carrot orange and gingelly seeds. Allahabad Fmr 2013, 68(2), 37-42.

Present research work was conducted with the objective for development of carrot, orange, gingelly seeds candy through value addition with aleovera to assess its sensory properties, to determine the nutritive value and to calculate the cost of the prepared product. Nutritional herbal candy was prepared by using three different treatments T₁ (carrot 70 percent, orange 20 percent, gingelly seed 10 percent, aloevera 5 percent). T₂ (carrot 60 percent, orange 25 percent, gingelly seed 15 percent, aloevera 5 percent) and T₃ (carrot 50 percent, orange 30 percent, gingelly seed 20 percent, aloevera 5 percent). Sensory evaluation of the prepared product was carried out using the nine point hedonic scale. The experiment was replicated four times and the data obtained during investigation were statistically analysed by using analysis of variance (ANOVA) and critical difference (C.D) techniques. The cost of the candy was found on the basis of raw ingredients only, at prevailing prices candy was obtained in T₁ as compared to other treatment. The calculated nutritive value of product showed that as the percentage of carrot increased the carotene content increases, energy carbohydrate increase with increase of gingelly seed and orange. Over all it was concluded T₃ of orange, carrot, gingelly seeds candy through value addition with aloevera was found to be most acceptable.

3 tables, 4 ref

020890   Agrawal S;Prasad R;Balaji V (Halina School of Home Science (Foods and Nutrition), SHIATS, Allahabad) : Effect of tulsi on organoleptic qualitied of low fat yoghurt. Bioved 2012, (NULL), 85-8.

To study the effect of different herbs on sensory quality and microbial quality of prepared herbal yoghurt and it was prepared from standardized low fat milk and 12% S.N.F with herb tulsi at 0.2, 0.3 and 0.4 percentage and served as T₁, T₂ and T₃, respectively. Product was evaluated for sensory quality, microbial quality, pH and acidity using standard procedure. Sensory evaluation of the prepared yoghurt was carried out using nine point hedonic scales. The data obtained were statistically analyzed using analysis of variance and critical difference techniques. Addition of tulsi with 0.3 percentage resulted in better compactness of the body and closely smooth texture of the yoghurt as compared to the other treatments. It can be concluded from the results obtained in the present investigation that the addition of different herbal paste at 0.2%, 0.3%, 0.4% level namely tulsi improves respectively the taste and flavour, colour and appearance, body and texture and also overall acceptability of herbal yoghurt. There was less number of yeast and mould and no number of coliform counts because of proper maintenance of sanitary condition. It is also due to the and microbial and anti bacterial properties of herbal paste (tulsi) added in low fat herbal yoghurt.

4 tables, 11 ref

020889   Agarwal S;Ranu Prasad;Balaji V (Halina School of Home Science (Foods and Nutrition), SHIATS, Allahabad) : Organoleptic characteristics of low-fatrozen flavoured yoghurt. Bioved 2012, (NULL), 29-33.

With the current upward trend in nutritional and health awareness, the consumers demand for low fat products with acceptable sensory characteristics. The present study was carried out with different levels (2%, 3%, 4% and 5%) of carrot pulp. Frozen yoghurt mix was standardization to 12% sugar, 12% SNF, @ 2% culture, Fat (0.5%, 1.5% and 3.0%) and Stabilizer (0.3%, 0.4% and 0.5%) adjusted to 26% total solids for frozen yoghurt. The low fat frozen yoghurt samples of different treatments were analyzed for organoleptic characteristics (flavour and taste, body and texture, Colour and appearance and overall acceptability). The data obtained on various parameters were statistically analyzed. Based on the results, it was concluded that the low fat frozen flavoured yoghurt with 3% carrot pulp, 0.5% Stabilizer, 3.0% fat (T₃S₃F₃) and 4% carrot pulp, 0.5% Stabilizer, 3% fat (T₄S₃F₃) are high as comparable with other treatments in the organoleptic characteristics (Flavour and taste, Body and texture, Colour and appearance and Overall acceptability).

12 ref

019912   Verma A;Bala N;Lyngawa I (Foods & Nutrition Dep, Halina School of Home Sciences, SHIATS, Allahabad) : Organoleptic properties of nutritious papad. New Agric 2011, 22(1), 123-6.

Study was conducted in the research laboratory of the Department of Foods and Nutrition, Halina School of Home Science SHIATS, Allahabad. Two types of papad were developed, greengram and rice papad using 10%, 20%, 50% soyflour. From the findings of the study undertaken, it was observed that in greengram T₁ (10%) was found to be the best in terms of flavour and taste, colour and appearance, body and texture and overall acceptability. In rice papad T₂ (20%) was found to be the best in terms of flavour and taste, colour and appearance, body and texture and overall acceptability.

1 table, 13 ref

019911   Katare C;Agrawal S;Rana S;Sharma S;Chauhan S; Prasad G B K S (Food & Nutrition, Home Science Dep, Government KRG Post Graduate College, Kampoo, Gwalior-474 001, Email: katarec@yahoo.in) : Lagenaria siceraria: a nutraceutical for good health. Int J Green Pharm 2012, 6(3), 253-6.

Health education is the essential requirement for the empowerment of developing India. It is the physical, mental, social and nutritional well being of the person. Health and plant foods have an age-old association. Several plant foods are reported to have nutraceutical functions. Lagenaria siceraria (bottle gourd) is reported to have several health benefits and hence may be used as a nutraceutical also. To assess the beneficial effect of bottle gourd juice on biochemical parameters of normal healthy subjects. 200 ml freshly prepared Lagenaria siceraria fruit extract (LSFE) was administered every day at fasting state early in the morning to normal healthy subjects. Anthropometric measurements, fasting blood sugar levels, lipid profile, antioxidant status and kidney and liver functions markers were monitored at the beginning and at the end of the 3 months of therapy. Analysis of the data using t-test revealed that there was significant improvement at P<60>0.05 level in triglycerides (TG), High-Density Lipoprotein-Cholesterol (HDL-c) and Very Low-density Lipoprotein-Cholesterol (VLDL-c) levels. A considerable decrease in risk ratio for heart disease was also observed. There was 3.9% reduction in blood glucose level. A marked improvement in antioxidant status was seen. A significant improvement in kidney function at P<60>0.05 level in urea and uric acid was found. Liver function markers showed significant reduction at P<60>0.001 level in bilirubin levels. Findings of the study indicated that LSFE administration may act as a nutraceutical for disease prevention and favour good health.

5 tables, 25 ref

018901   Vishnupriya P;Mary Swarna Latha A (Home Science Extension and Communication Management Dep, College of Home Science, Acharya N.G. Ranga Agricultural Univ, Hyderabad-500 030, Email: vishnu.extn@gmail.com) : Effectiveness of animated modules of nutrition messages on high school children. J Res-ANGRAU 2012, 40(1), 94-5.

2 tables, 3 ref

018900   Nayak N K;Singh P K;Nanavati S (Livestock Products Technology Dep, College of Veterinary & Animal Science, G.B. Pant Agriculture and Tech, Pantnagar-263 145) : Quality characteristics of matured chicken pickle. Indian vet J 2011, 88(1), 54-6.

The storage stability of chicken pickle was studied at 30 days interval for 90 days. The matured chicken pickle contained 49.65% moisture, 31.84% protein and 14.75% fat. The TBA values and microbial count increasesed significantly (P<0.01) with advancement of storage period. The pH values, score of colour and texture failed to show the significant change. However, the flavor and overall acceptability score decreased significantly with increasing storage period. From this study it can be concluded that the prepared chicken pickle can be used without affecting the quality and sensory attributes up to the 90 days of storage.

2 tables, 9 ref

017852   Prasad S;Nigam V (Home Science Dep, D.D.U. Gorakhpur University, Juhari Devi P.G. College, CSJM, Kanpur) : Optimization procedure for dyeing of silk with natural dye - Assam indigo (Strobilanthes flaccidifolius). Prog Agric 2011, 11(1), 37-9.

Indigo is one of the most ancient blue dyes used by men for textiles. The colouring pigment is present in the leaves of a number of Indigofera species, of which the Asion I. tinctoria, African I. arrecta and I. flaccidifolius have been the most important for commercial production.

1 illus, 2 tables, 2 ref

017851   Jain R;Tiwari A (Home Science University of Rajasthan Dep, , J L N Marg, Jaipur-302 004, Email: rubyjain64@gmail.com) : Insight into the traditional bandhej craft of Sikar city of Rajasthan. Indian J Tradl Knowledge 2012, 11(4), 733-7.

Indian Bandhani, a traditional form of tie and dye, began about 5000 yrs ago. Also known as Bandhni and Bandhej, it is the oldest tie and dye tradition still in practice. The craft is still thriving with Gujarat and Rajasthan as chief production centers. This paper is an outcome of a diagnostic study of the Bandhej craft in Sikar city of Rajasthan. The objective of the study was to portray the present scenario of Bandhej craft and to record the changes that have occurred with the spinning wheel of time in the techniques, patterns of designs and the motifs.

12 illus, 4 tables, 30 ref

017850   Deore C R (Botany Dep, J.S.S. Arts Science and Commerce College, Nandurnar-425 412) : Study on nutritional status of children in Anganwadis of Dhadgaon taluka in Nandurbar district of Maharashtra. Asian J chem envir Res 2012, 5(3-4), 60-2.

District is facing problem of acute malnutrition in children between the age group of 0-6 years. Under the Integrated Child Development Scheme (ICDS) a large number of Anganwadis have been established throughout the country including Nandurbar district of Maharashtra. Providing supplementary nutrition to the children between the age group of 0-6 years is one of the major activities undertaken by the anganwadis Nutrition is one of the factors associated with growth and development. Malnutrition becomes a part of a vicious cycle causing lesser resistance to infectious diseases resulting in death of children. The principal aim of the present study was to get an insight in to the nutritional status of 0-6 years old children in anganwadis of ICDS project in Dhadgaon taluka of Nandurbar district Maharashtra, and its comparison with non beneficiary children from the same area vis a vis ICMR standard.

2 tables, 5 ref

017849   Chaurasia R;Kunwar N;Verma M;Singh A (Faculty of Home Science, C.S.A. University of Agriculture & Technology, Kanpur) : Impact of menstrual blood loss and diet on iron deficiency among Indian women. Prog Agric 2011, 11(1), 171-2.

3 tables, 2 ref

017848   Chandorkar S S;Jaipuri K (NO, , ) : Enhanced in vitro iron availability from traditional foods of western India: effect of soaking, germination and fermentation. South Asian J expl Biol 2012, 2(4), 177-83.

Soaking, germination and fermentation are simple techniques which are widely practiced at household level in India. These are also reported to improve the nutritive value of foods. However, regional data on composition and bioavailability of nutrients from cooked food are scanty. Therefore, selected foods commonly consumed in the western region of India were analysed for phytates, tannates, oxalates, calcium, phosphorus, ascorbic acid, total, soluble and ionisable iron. Subsequently, the percent bioavailabie iron was calculated from the foods under study. The foods selected were, soaked and cooked field beans, red gram, Bengal gram, kabuli chana, cow pea, peas, soyabean; germinated and soyabean, green gram, lentil, moth beans and fermented foods prepared using rice and split legume combination viz. idli, khaman, dhokla and handwa. All the processing treatments brought about a significant reduction in the phytate, tannate and oxalate content. A concomitant increase was observed in the soluble and ionisable iron content. Ascorbic acid showed a negligible increase in fermented foods only. The calcium: phosphorus ratio improved on processing.

6 tables, 14 ref

016826   Modgil R;Mankotia K;Gupta R;Malhotra S R; Tanwar B (Food Science and Nutrition College of Home Science Dep, CSK Himchal Pradesh Krishi Vishwavidalaya, Palampur-176 061, Email: rajni_modgil1@yahoo.com) : Carbohydrates, minerals, antinutritional constituents in vivo protein quality of domestically processed cow peas, (Vigna ungiculata). Legume Res 2012, 35(3), 214-9.

Starch, sugars, dietary fiber macro and micro elements, phytic acid and trypsin inhibitors and in vivo protein quality of domestically processed cow peas were evaluated. Soaking and sprouting resulted in a significant |P≤0.05) decrease in the starch, sugars, NDF, ADF and Hemicelluloses content; Whereas cooking resulted in an increase in all above parameters except starch which decreased after cooking of grains. Sprouting and cooking resulted in an increase in all minerals studied except phosphorus and iron content, which decreased whereas soaking, resulted in significant (P≤0.05), decrease in mineral content of cow peas. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of cow peas.

4 tables, 27 ref

015834   Sahoo K;Hunshal S;Itagi S (Human Development Dep, College of Rural Home Science, University of Agricultural Sciences, Dharwad-580 005, Email: krushnapriya.sahoo@gmail.com) : Physical growth of school girls from Dharwad and Khurda districts. Karnataka J agric Sci 2011, 24(2), 221-6.

The study was undertaken during 2009-10 with objective to understand the physical growth of girls of 9 to 15 years school girls from Dharwad and Khurda Districts of Karnataka and Orissa. The sample consisted 384 school girls, who were selected from two urban and two rural schools of each district. Physical growth was assessed by taking into consideration the parameters such as height and weight of the girls and comparison was made with NCHS (50th percentile) and ICMR standards. The results revealed that Dharwad girls were slightly taller than Khurda girls but significant difference was not observed between Dharwad and Khurda region at all ages except for ages 13 & 15 years(t=2.03 * & 2.53 * respectively). Khurda girls were slightly heavier than Dharwad girls but significant difference was not observed between Dharwad and Khurda region at all ages except for age II years(t=2.03*). Height and weight of girls were found less than NCHS (50th percentile) and ICMR standards.

4 illus, 8 tables, 12 ref

015833   Bhatt H;Sidhu M;Sandhu P;Bakhshi R (Family Resource Management Dep, Punjab Agriculture University, Ludhiana) : Ergonomic assessment of environmental conditions of kitchens. J Res Punjab Agric Univ 2010, 47(3-4), 185-8.

Considering the importance of environment within the kitchens, a study was undertaken on ergonomic assessment of kitchens as work-station in terms of environmental conditions on a sample of eighty homemakers of Ludhiana city. Results revealed that the noise level in the kitchen varied from 40 to 85 dB, which was higher than the recommended level (45 - 55 dB). The humidity was found to be well within the recommended values. Majority of the cooking areas in the selected kitchens had maximum temperature in the range of 30 - 31°C which was higher than the recommended values. The surveyed kitchens were found to have adequate light intensity as per the recommendations of NBC of India.

7 tables, 11 ref

015832   Bellary A N;Karkannavar S J;Naik R K (Food Science and Nutrition Dep, College of Rural Home Science, University of Agricultural Sciences, Dharwad-580 005, Email: sarojani_100@rediffmail.com) : Nutritional status of akshara dasoha beneficiaries in Hubli city of Karnataka. Karnataka J agric Sci 2011, 24(2), 211-16.

Mid day meal programme known as Akshara dasoha programme in Karnataka is an ongoing school feeding progra . The objective of the present study is to assess the effect of Akshara dasoha programme on the nutritional status by anthropometry, and to assess the acceptability of Akshara dasoha food by beneficiaries. By multistage random sampling 900 school children (5-18) from 15 schools of Hubli city were selected for study. Height and weight of the children were recorded and categorized as per WHO 1983 classification. Results revealed that overall about 27.88 per cent of children were normal, 45.78 per cent were normally fed but having a past history of malnutrition or chronic malnutrition and only 2.33 per cent were overfed but not necessarily obese. Higher number of children in high school were in normal category (38.03%) compared to higher primary (25.36%) and lower primary (15.12%) schools. As there was increase in age there is shift in nutritional status of children towards normal category. Overall prevalence of abdominal obesity was 50.11 per cent, higher among girls (63.11 %) as compared to boys (37.11). Thus the programme seemed to have achieved the nutritional benefit in the city. Early life malnutrition increased abdominal obesity promoting for metabolic disorders in later life.

1 illus, 5 tables, 21 ref

015831   Bansal V;Sachdeva R;Kochhar A (Food and Nutrition Dep, Punjab Agriculture University, Ludhiana) : Effect of oat flour supplementation on lipid profile of coronary heart disease patients. J Res Punjab Agric Univ 2010, 47(3-4), 176-81.

Sixty at risk of coronary heart disease subjects in the age group of 40-50 yrs were selected. The subjects were equally divided into three groups i.e. El, E2 and C group. Subjects of the El and E2 groups were provided oat flour to supplement the wheat flour in the ratio ofi:4 and 1:3, respectively, for a period of two months, while C group was not given any form of supplementation. A significant (p≤0.05) decrease in energy intake was observed while total fat intake decreased significantly in El (≤0.05) and E2 (p≤0.01) groups. Blood pressure and blood lipid profile of all the subjects were recorded before and after the supplementation period. A significant (p≤0.01) reduction in systolic and diastolic BP, TC and TG was reported in the El and E2 groups and a significant (p≤0.01) increase in HDL-C was reported in E2 group. Further, a significant decrease in LDL-C and VLDL-C levels was reported in El (p≤0.05) and E2 groups. It is concluded that better results in blood pressure and blood lipid profile were obtained in E2 group, followed by El group. It could be due to the presence of soluble fibre i.e. p-glucan, gamma linolenic acid and antioxidants present in oats, which is responsible for reduction in LDL-C and lowering of total cholesterol, thus, exhibiting a cardio-protective mechanism. It is thus suggested that oat flour supplementation in the ratio of 1:3 can be a panacea in counteracting the problems of heart patients.

3 tables, 27 ref

013757   Sugasri S;lakshmi U K (Food Science and Nutrition Dep, Avinashilingam Institute for Home Science and Higher Education for Wom, Coimbatore-641 043) : Dietary pattern and energy balance among adults with cardiovascular diseases. Indian J Nutr Diet 2011, 48(8), 323-33.

Results of the study indicated that most of the subjects identified with cardiovascular diseases were residing in nuclear families with low levels of education. Majority of them were from high income group. Breathlessness, loss of appetite, and heartburn were among the most commonly reported symptoms of heart disease. Lack of exercise, smoking, alcoholism and general physical inactivity were found to play a major role in increasing the individual's susceptibility to cardiovascular diseases. Further the subjects also exhibited a poor dietary control with regard to consumption of oils, meat and poultry with increased calorie and fat intakes. Few of the subjects were aware of the importance of diet control and physical activity which require further motivation. Hence, there is a need for awareness generation among the patients on management of cardiovascular diseases which can go a long way towards healthy living.

8 tables, 16 ref

013756   Lodhi L;Verma A;Chacko N;Sheikh S (Halina School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad-21007) : Incorporation of garlic paste and flaxseeds powder in the preparation of bread using fresh and dried yeasts. Indian J Nutr Diet 2011, 48(8), 356-9.

On the basis of above findings we can conclude that the fresh and dried yeasts could be utilized in the preparation of bread. The organoleptic scores for bread and bun with the incorporation of garlic paste (2%) and flaxseeds powder (10%) in refined wheat flour was found to be the best in flavour, texture, colour and overall acceptability. According to yeasts, the significant difference was found in the overall acceptability of the bread and dried yeast gave better product than fresh yeast. The nutritive value of the products showed that protein, energy, fat, fiber and calcium content increased with increase incorporation levels in bread.

2 tables, 6 ref

013755   Kasemi N (Geography Dep, Birpara College, Birpara, Dist. Jalpaiguri, West Bengal) : Employment generation in household industries: a case study of Madarihat-Birpara block in Jalpaiguri district, West Bengal. Indian J Landsc Syst ecol Stud 2011, 34(1), 133-42.

Employment and income generation are the important objectives of household industries. Household industries which are considered to be labour intensive play an important role in the creation of self-employment as well as wage employment especially in rural areas. The nature of composition of employment in household industries varies with nature of activity, production process availability, accessibility to markets etc. It is held that household industries not only raise the per capita income and standard of living but also reduce the disparities among different sectors. The present paper attempts to examine the employment and income generation of sample units of different household industries of the study area.

9 tables, 9 ref

012800   Joseph A;Kowsalya S (Home Science Dep, St. Teresa's College, Ernakulam-682 011) : Prevalence of overweight and obesity among different age groups of population in Ernakulam district. Indian J Nutr Diet 2011, 48(7), 281-9.

From the study, it may be concluded the prevalence of overweight and obesity was found to increase with age and was highest in the adult age group. Prevalence was found to be higher in the urban than coastal area in all age groups. Gender wise, females were seen to have a higher preponderance to obesity than males. Prevalence of overweight and obesity in the urban area was seen to be more than twice that in the coastal area.

1 illus, 5 tables, 9 ref

012799   Das G;Verma N K (Dairy Econ., Stat. & Mgt. Dep, NDRI, Karnal, Haryana) : Food consumption pattern across different socio-economic groups of North Tripura district (Tripura). Indian J Dairy Sci 2011, 64(1), 69-75.

Studying the location specific food consumption pattern in is of great strategic importance in the formulation of location specific food policy. The present investigation on food consumption pattern was conducted in North Tripura District using multistage random sampling technique for the selection of the final rural and urban sample households. In rural area, labour class was found to be the most dominant occupational group (32%) whereas in urban area service class was the most dominant (42%). In rural area, out of the average per capita monthly total expenditure (Rs. 621.12), 60.36 per cent was incurred on different food items and 39.64 per cent on non-food items whereas in urban area, 52.69 per cent was incurred on different food items and 47.31 per cent on non-food items. In rural area, business class households incurred the highest per capita total monthly expenditure (Rs. 838.02) followed by service class (Rs. 690.97), others (Rs. 547.83), cultivators (Rs. 531.38) and labours (Rs. 460.92). In urban area also business class households incurred the highest per capita total monthly expenditure (Rs. 1470.30) followed by service class (Rs.1184.50), others (Rs.721.45) and labours (Rs. 485.96). In rural area, expenditure elasticities were found to be elastic in case of milk and milk products, fish, meat & eggs, fruits & vegetables, beverages and non-food items whereas in case of cereals, pulses, sugar & salts, edible oils and fats, spices and total food items expenditure elasticities were inelastic. In urban area, expenditure elasticities were elastic in case of milk and milk products, fish, fruits and vegetables, beverages and non-food items. Other items in food basket as well as total food items were found to be inelastic in urban area. The income elasticities of these commodities also revealed some what same trend as expenditure elasticity in both the areas.

6 tables, 7 ref

012798   Anand T;Kapoor R (Home Science Dep, Sri Sathya Sai Institute of Higher Learning, Anantapur-515 001, Andhra Pradesh) : Chemical composition of mushroom supplemented ready to eat therapeutic foods. Indian J Nutr Diet 2011, 48(7), 290-8.

Products displayed a good nutritional profile in terms of digestible proteins, carbohydrates, dietary fiber, vitamins and minerals. Phytochemical screening exhibited an excellent profile of polyphenol content in LGI, HCHP foods and vitamin C in HCLP food. Therapeutic product development at such a low cost is a salient feature of the study. So far in Indian market, there are few such composite therapeutic foods which are highly expensive.

7 tables, 12 ref

014867   Pawar J B;Badiger C A;Nagnur S (Extension and Communication Management Dep, College of Rural Home Science, Agricultural Sciences Univ, Dharwad-580 005, Email: hodecm@gmail.com) : Effects of computers on social life of children and adolescent. Karnataka J agric Sci 2011, 24(3), 375-7.

Study was conducted in Karnataka state to reveal the time spent for computers and its effects on family life of children and adolescents. The total sample size consisted of one hundred and twenty respondents comprising sixty children of age group 10- 12 years from Presentation and K.E Boards school, Dharwad and sixty adolescents of age group of 15-18 years from Mahila Vidya Peeth, Hubli and Karnataka College, Dharwad respectively. Purposive random sampling procedure was used for selection of respondents. Using interview schedule, the required data were collected by personal interview method in 2008-09. Data were coded, tabulated, analyzed and interpreted using suitable statistical parameters. The results showed that independent variables like age, education, type of family, size of the and annual family income were positively significant with the time spent pattern of children and adolescents for computers:

6 tables, 8 ref